New England Clam Chowder

  • jengreg Posted: 02/09/11
    Worthy of a Special Occasion

    I made just a few tweaks to this recipe based on others' reviews, and I absolutely loved it. My changes: Used 2 cans of clams, with their juice, and added 1/2 cup water instead of bottled clam juice. Started the veg in 2t bacon fat instead of olive oil. Used 2 1/2T flour. Simmered longer at the end (about 10 minutes) till the flavors were all blended and it was nicely thickened. Fantastic! Rich and creamy, but without the stick of butter and cup of cream they'd add at most restaurants. And so easy. I'll make this again for sure.


More From Cooking Light